Start by mixing the flour with the sea salt and pepper to create the coating for the chicken. Take each piece of chicken and coat both sides.

Add a splash of olive oil into a skillet and cook the chicken on medium heat for about 5 minutes on each side, or until slightly golden. Make sure the chicken cooks through.

Once the chicken has been cooked on each side, remove it from the pan and set it aside.

Add another splash of olive oil to the skillet and sauté the asparagus. Add in the minced garlic for flavor.

While the asparagus is cooking, mix the dijon mustard and lemon juice together in a small bowl. Pour this mixture, along with the chicken broth, into the skillet over the asparagus. Sprinkle in the parsley flakes.

Add the chicken back into the skillet with the asparagus and season with salt and pepper. Let the broth mixture come to a boil, and then reduce it to a simmer. Cook for a few more minutes, until the asparagus is tender.